Soulfood Serbia - Futog Cabbage

Vojvodina in the north of Serbia is a flat region of isolated farms, wealthy villages and towns with Middle European architecture and culinary traditions. One of the main agricultural products recalled by history from the sixteenth century is the healthy and tasty Futog cabbage, named after the town on the outskirts of Novi Sad. Cabbage is used in Vojvodina both as a meal in itself and as an accompaniment, as a filling for savoury pies or pancakes, and as a soup. Pickled cabbage is well known as a salad, but is also a basic ingredient of sarma and the even better known podvarak. Sarme are pack ages of spiced minced meat and rice wrapped in a leaf of pickled cabbage, while podvarak is braised, finely chopped pickled cabbage, usu ally served with pork knuckle or turkey, goose,
duck or, not uncommonly, with fish.

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